Laurent Gerbaud, an exceptional Belgian chocolatier, has a true passion: for unusual flavours, travelling, encounters… and life in general. His shop on Rue Ravenstein is just a stone’s throw from the Mont des Arts, right in the heart of Brussels.
We wrote to him with our questions, and he wrote right back.
What makes Belgium the world’s chocolate capital?
We have a very long history of processing Belgian chocolate. Since the beginning of the century, from small manufacturers to big European players. Thanks to a very high-quality industrial chocolate couverture, the general level of Belgian chocolates is higher than in other countries.
What are the best street and shops in Brussels to buy Belgian chocolate?
The best handmade manufacturers are on Place du Sablon, the chic square of antiquaries and chocolate shops. You will find big names in the small production like Marcolini, Wittamer, Darcis, and Blondeel, the big players Neuhaus, Godiva & Leonidas and the very recent location of the French stars like Patrick Roger and Ladurée.
What makes handmade chocolates superior to factory-produced varieties?
The quality of the raw ingredients, the good recipes and the freshness of the production are the primary keys to quality handmade chocolates. They are made all along the season in small batches, using no or very little preservatives.
The big players all tend to have the same price and quality ingredients. The recipes have a very long shelf life using lots of sugar. Their differences are more about marketing and packaging.
How do I pick and choose the best chocolates?
Try one or two pralines by weight: this is the cheapest and fastest way to get your own idea of the market.
There are five Belgian chocolates that you will always find in every shop: dark, truffle, orangette (candied orange peel), praliné (hazelnut cream) and mendiants (mini bar with a mix of nuts).
Belgian Chocolatier Laurent Gerbaud’s Top Tips:
- Small is beautiful: The new generation of chocolates are between 6 and 10 grams per piece while the old style remains around 20 – 25 grams
- Enrobing versus moulding: Moulded, shiny pralines are often proof of industrial production while enrobed products are nearly only handmade. The regular price for high-quality chocolates starts at around 75 Euro per kilo in loose bags, but the high prices are not yet proof of quality, or it would be too easy.
- Always ask for a free tasting!
Laurent Gerbaud , Belgian Chocolatier: Rue Ravenstein 2D, 1000 Bruxelles, Belgium
Check out our latest posts here:
